Recipes
Carrot Soup
This recipe comes from Geoff Bailey, at a bowling club not far
from Sydney Harbor.
1 tablespoon olive oil
2 pounds (about 5 cups) peeled and sliced carrots
1 onion, chopped
2 medium potatoes, peeled and diced
6 cups water
2 cups vegetable stock
1/2 teaspoon salt
1 teaspoon sugar
black pepper to taste
1 teaspoon mixed herbs
parsley to garnish
Heat oil in a large saucepan. Add vegetables and cook over medium
heat, turning with a wooden spoon until thoroughly coated with oil.
Add water, stock cubes, salt, sugar, pepper, and herbs. Simmer until
tender. Pour into a blender and whisk until smooth.
Serve with parsley.
Recipe from The Neutral Bay Club, North Sydney, Austr
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